1I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
2Cut across thin strips to make small cubes
3Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
4Mix up well and set aside
5thinly julienne jalapenos and cut strips in half
6Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
7Put meat into same skillet and cook...
8Keep cooking meat until all of the juices reduce
9Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
10You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
11Put 1/3 C of the meat filling in the center of tortilla
12Fold two sides of tortilla in
13Fold bottom of tortilla up
14Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
15Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
16Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
17Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
18Pour verde over chimichanga
19Top with shredded cheese
20Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
21You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!